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This dried-apricot tart is crispy and tender, tangy and sweet all at the same time.
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This recipe is by Moira Hodgson and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Instead of whipped cream, Barry Maiden serves these not-too-sweet biscuits with two sweet-tangy accompaniments: whipped crème fraîche and blueberry sauce.
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These stone-fruit cakes are equally delicious warm with a scoop of vanilla ice cream or cool with a dollop of creme fraiche.
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You should top your green bean casserole with fried onion rings this year. Just trust us on this one.
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An open-face apple pie filled with apples, raisins, walnuts. All topped off with a drizzling of sweet icing.
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Get TD PB Crisp A-la Mode Recipe from Food Network
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A spicy crema with cilantro gives these crunchy fish tacos a kick.
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This healthier version of a classic cookie jar staple uses whole wheat flour and organic ingredients that create a tender treat.
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Swirls of color, also known as Play Dough Cookies.
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Since I live in the South people refer to these cookies as Benne Wafers, they are actually Sesame Seed Cookies. Toasting benne (sesame) seeds develops their flavor and also gives these cookies a slightly crunchy texture.
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Whole wheat flour and 2 full cups of blueberries give these hearty muffins their nutty, wholesome flavor. They take only 35 minutes from mixing ingredients to pulling from the oven.